Spinach Artichoke Egg Rolls

Spinach Artichoke Egg Rolls

Egg Roll Wrappers

8 oz cream cheese, at room temperature

1/3 cup sour cream

1/4 cup mayonnaise

1 cup chopped fresh spinach

2 small cans or jars of plain non marinated artichoke hearts, chopped

1/2 tsp garlic salt

1 tsp chili powder

1/4 cup shredded mozzarella cheese plus more to sprinkle on top

1/4 cup shredded cheddar cheese plus more to sprinkle on top

1/4 cup shredded Parmesan cheese plus more to sprinkle on top

Canola Oil for frying

In a large mixing bowl, add; cream cheese, sour cream, mayonnaise, spinach, artichokes, garlic salt, chili powder, mozzarella, cheddar, and parmesan.

Mix until thoroughly incorporated.

Lay out your egg roll wrappers and fill with 1/4 cup of the dip.

fold the bottom and sides around the dip.

Roll shut. Repeat until all 12 egg rolls are rolled. 

Heat up canola oil to 375 degrees. Fry each roll until golden brown.

You can store these in the fridge and reheat at 375 for 8 minutes to make them taste fresh and hot.

Homemade Peanut Butter

Homemade Peanut Butter

Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

• 2 cups peanuts (any kind -- party, honey roasted, mixed, dry-roasted, salted/unsalted, any!)
• optional add-ins: pinch of salt, honey, and/or other seasonings

Method

Place the peanuts in a food processor, and process for 1 minute. Use a spatula to loosen mixture from the sides of the bowl if it's sticking. Then continue to process until smooth, about 2-3 more minutes.

Transfer to an airtight container, cover and refrigerate until use. Peanut butter should keep for between 4-6 weeks in the refrigerator. Stir each time before using.

Secret Ingredient Stovetop Mac and Cheese

Secret Ingredient Stovetop Mac and Cheese 

 
3 cups noodles (uncooked)
3 tablespoons butter
2 1/2 cups cheddar cheese (weight 10 oz.)*
1 12-oz. can evaporated milk
1 tablespoon corn starch
paprika, garlic powder, salt, and pepper to season

Cook your noodles according to package directions, drain, return to pot and toss with the butter.
Grate the cheese and toss with the corn starch. Add this and the evaporated milk to the cooked noodles and return to heat stirring constantly until boiling and thickened.
Season with paprika, garlic powder, salt, and pepper to taste.
If you need to reheat leftovers, add a little milk if it's dry and it should revive.
Read more at http://www.yammiesnoshery.com/2013/08/secret-ingredient-stovetop-mac-and.html#f0BOXefUHrL5fQTZ.99